Delicious zucchini caviar with mayonnaise (almost like in a store) for the winter. Recipes for squash caviar with mayonnaise for the winter, like in a store, you will lick your fingers

Zucchini caviar is being prepared for the winter, they are prepared with different ingredients, which largely depend on the taste of the household. Recipes are created with the approval and commission of family members.

It also happens that the family eats the same recipes from year to year. There is always an interest in learning a different taste of squash caviar.

When spices are added during preservation, the taste of the workpiece changes. Today we will consider recipes with the addition of mayonnaise that many readers do not know. Zucchini are not acidic vegetables, so sterilization is done for a long time. But when they contain tomatoes, or a sauce, or a paste with high acidity, sterilization is simplified (sometimes absent).

Recipe for zucchini caviar "Everyone likes it" - through a meat grinder

Cooking a blank for the winter with a meat grinder is the most popular way.

Ingredients:

• 3 kg zucchini (peeled without seeds)
• 0.5 kg onion
• 250 g mayonnaise (you can "Provencal")
• 300 g tomato paste
• 150 g vegetable oil
• 0.5 cup sugar
• 2 tbsp. spoons of salt
• 0.5 teaspoon ground pepper
• 1 bay leaf

Cooking:

Turn the zucchini and onion through a meat grinder.

Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.

Zucchini caviar "Everyone likes" is ready.

Zucchini caviar for the winter - a delicious recipe through a meat grinder

Ingredients:

• zucchini - 3 kg
• mayonnaise - 250 ml
• tomato sauce - 250 ml
• garlic - 7 - 10 cloves
• sugar - 100 g
• sunflower oil - 100 ml
• vinegar - 2 tbsp. spoons
• salt - 1 tbsp. a spoon
• ground red pepper - 2 pinches

Cooking:

1. Wash the zucchini, cut off the skin and remove the seeds. Cut into small pieces.
2. Peel the garlic.
3. Pass the zucchini and garlic through a meat grinder.
4. Transfer the resulting vegetable mass to a saucepan (or a saucepan with a thick bottom) or a cast-iron cauldron.
5. Add mayonnaise, tomato sauce, sunflower oil, sugar, salt and 2 pinches of ground red pepper.
6. Mix all the ingredients, put the saucepan on the stove. Squash caviar should be strained over low heat for 2.5 - 3 hours, stirring occasionally.
7. 2 - 3 minutes before the end of cooking, pour vinegar into the saucepan and mix the vegetable mass.
8. Then the squash caviar is carefully laid out with a ladle into sterilized jars, covered with lids and rolled up.

Optionally, you can add to zucchini caviar with mayonnaise not a large number of carrots, previously peeled and passed through a meat grinder along with fresh zucchini. You can add herbs and black ground pepper.

Zucchini caviar with mayonnaise and tomato paste - the best recipe of 2017

Ingredients:

• zucchini - 3 kg
• onion - 0.5 kg
• vegetable oil - 150 ml
• tomato paste - 200 g
• mayonnaise - 150 g
• sugar - 0.5 cups
• salt and pepper - to taste

Cooking:

Zucchini caviar in this recipe is made only from zucchini. There is an opinion that if you add carrots, tomatoes and peppers, then this is not zucchini caviar, but vegetable caviar.

Wash the zucchini, peel the skin, remove the seeds. Take out a clean cast iron pan.

Cut the zucchini into 3 kg pieces directly into the pan.

Pour 150 ml of vegetable oil into a cauldron with zucchini and turn on the fire. We mix.

As soon as the zucchini starts to boil, add 500 g of chopped onion.

Onions are stewed with zucchini until softened.

Zucchini has already been boiled and you can put other ingredients:

mayonnaise, tomato paste, sugar and salt.

Mix everything and simmer for another 10-15 minutes. And when the consistency looks like in the photo, we take out the blender.

Squash mass directly in a cast-iron pan is interrupted by a blender.

We interrupt with a blender gently until the zucchini mass turns into a soft smooth puree. You can put out a little more, but there will already be splashes - be careful. Turn off the fire and put the caviar in clean sterilized jars. Zucchini caviar is ready. Enjoy your meal!

Recipe for zucchini caviar with homemade mayonnaise - video recipe

The time has come for zucchini to ripen. Have time to prepare vegetables for the winter.

Zucchini caviar with mayonnaise for the winter- a workpiece with a delicate, pleasant taste. Prepare at least a couple of jars this year, and you will prepare it every year.

Zucchini caviar with mayonnaise for the winter - recipe

You will need:

Zucchini - 3 kg
- acetic acid - 10 g
- a large spoon without a slide coarse salt
- tomatoes - 1 kg
- onion - ½ kg
- carrot roots - 1.6 kg
- sugar - 70 g

Subtleties of preparation:

Cut the peel from the zucchini, clean the seeds, chop. Peel the onion with carrots, chop into large slices. Turn the vegetables through a meat grinder. Fold the sliced ​​\u200b\u200binto the pan, put it on the tile to stew. Cut the tomatoes into large slices, rub the pulp. Send the tomato mass to other vegetables. Send the vegetable mass to other vegetables, bring to a boil, reduce the heat, simmer, stir over low heat. It will take about 2.5 hours to extinguish. Enter mayonnaise sauce, salt, add sugar. Stir, simmer for half an hour. Pour in acetic acid, stir. Pour into a sterile container.

Consider the simple recipe described.

Zucchini caviar for the winter fingers with mayonnaise

Required components:

Lavrushka leaf - 4 pieces
- squash fruits - 3 kilograms
- mayonnaise sauce - 0.25 liters
- coarse salt - a couple of tablespoons
- onion - ½ kg
- tomato paste - 0.25 kg
- purified vegetable oil - 0.15 kg
- ground black pepper

How to cook:

Wash the zucchini, remove the peel and seeds. Clear the beam. Run the vegetables through a meat grinder. Stir, rearrange on the tile. Make the fire quiet, cook for about an hour. Salt, season with pepper, throw in the parsley, sprinkle with sugar. Boil the contents for about an hour. At the very end of cooking, take out the parsley, pour the workpiece into containers, screw it on. Turn the seams upside down.

How about you?

Zucchini caviar homemade with mayonnaise for the winter

Prepare the components:

Carrot, onion - 0.3 kg each
- Bulgarian pepper - 0.55 kg
- coarse salt
- mayonnaise - 0.25 kg
- tomato paste - 0.2 kg

Subtleties of preparation:

Boil peppers, carrots, zucchini until pleasantly soft. Refrigerate boiled vegetables. Crumble the onion in half rings, fry. Pass vegetables with an onion through a meat grinder. Transfer the twisted vegetables to the cauldron, simmer for about half an hour. Enter mayonnaise sauce with tomato paste. Salt, simmer for another half hour. Cook for half an hour. If the appetizer turned out to be too watery, leave for 20 minutes to evaporate excess moisture. Serve chilled on the table.

Consider and.

How to cook zucchini caviar with mayonnaise for the winter

You will need:

Salt, granulated sugar- 10 g each
- ground black pepper
- acetic acid - 10 ml
- garlic - 5 cloves
- onion - 0.15 kg
- fatty mayonnaise sauce - 0.15 kg
- dill greens with parsley - 50 g

Cooking steps:

Chop the zucchini into circles, fry in sunflower oil. Grind the onion, fry to get a golden color. Mix with chopped herbs. Turn through a press, rub with the addition of salt. Scroll through a meat grinder or wipe in a blender. Enter mayonnaise sauce into the resulting mass, crush with sugar, pour in acetic acid, sprinkle with pepper, stir. Arrange the workpiece in containers, wrap with lids, send for storage.

Rate and .

Tasty zucchini caviar with mayonnaise for the winter

Ingredients:

onion
- zucchini
- tomato paste
- vegetable oil
- sugar
- kitchen salt

Subtleties of preparation:

Select 3 kg of small zucchini, wash, cut off the edges, chop into pieces. Peel 0.4 kg, turn with the addition of an onion through a blender. Simmer for one hour in a large saucepan. Top up with vegetable oil (about 0.15 liters). Simmer for another hour. Pour 100 g of granulated sugar, a large spoonful of coarse salt, mayonnaise sauce, a few tablespoons of tomato paste, simmer for one hour. In total, the preparation of the blank will take approximately 3 hours.

Enjoy and.

Zucchini caviar with mayonnaise onions for the winter

Required components:

Young zucchini - a couple of pieces
- small eggplants
- tomatoes - 3 pcs.
- salt
- bulgarian pepper
- garlic
- vegetable oil

How to cook:

Wash the pepper, chop into small cubes. Arrange in a mold or on a baking sheet. Put in the oven, calcined to 180 degrees. Bake for about an hour, add a little vegetable oil, salt. At the end of cooking, lay out the chopped garlic. Bring the mass to a puree state. Transfer to hot steamed jars.

Cooking zucchini caviar with mayonnaise for the winter

Rinse a couple of kilograms of zucchini. If the fruits are large, cut lengthwise. Cut out the core with seeds, cut off the peel. If the fruits are young, cut only the edges. Peel 4 onions, chop into cubes. Peel and grate a medium sized carrot. Mix the onion with carrots, pour into a pan, add a little water, simmer for 7 minutes. Combine diced zucchini with carrots and onions. Simmer everything together for 60 minutes. Stir several times. Vegetables should give juice, add a little water if necessary. At the end of the process, add 3 tablespoons of tomato paste, squeeze the garlic through the press. Salt, pepper to taste. After cooling, grind the mass with a blender. Store the workpiece on the shelf of the refrigerator.

How about you?

Prescription without sterilization

Ingredients:

Young zucchini
- onion
- garlic
- vegetable oil
- acetic acid, salt
- onion
- mayonnaise sauce

How to cook:

Wash three identical zucchini fruits, chop into circles, fry on both sides in heated oil. Salt lightly. Fry onion half rings separately. Grind zucchini, garlic, onions in a blender. Fold in a clean steamed jar, pour further hot oil. Add a teaspoon to each container. acetic acid. Seal containers.

Recipe with bell pepper

Required components:

Red bell pepper - 8 pcs.
- carrot - 1.1 kg
- onion - ½ fruit

Subtleties of preparation:

Twist the vegetables through a meat grinder, mix with 0.25 kg of mayonnaise sauce. Pour in 150 g vegetable oil. Boil the contents for an hour while stirring. Combine the vegetable mass with two tablespoons of sugar, season with pepper. Continue cooking for an hour. Divide into jars, seal containers.

Rate and .

Variant with apples and tomatoes

You will need:

apples
- bulbs
- zucchini
- vegetable oil
- acetic acid
- mayonnaise sauce

Cooking steps:

Rinse 3 zucchini, cut off the stalks, put them together with three tomatoes in a dry multicooker bowl, bake for forty minutes in the “Baking” mode. In the middle of the process, turn over to the other side. As soon as the baking process is completed, remove the peel, chop with a sharp knife along with the peel. Chop 100 g of apples and a couple of onions into cubes. Add a little sunflower oil to the multicooker bowl, fry until softened. Enter mayonnaise sauce. Fold the tomato-zucchini mass, fry for 20 minutes while stirring. Leave in the "Heating" mode for 10 minutes. Salt at the end, pepper, add granulated sugar to taste. Let stand 10 minutes. Close the workpiece hot.

Chili caviar salad

Ingredients:

Sweet bell pepper
- garlic
- chili
- vegetable oil
- sugar
- coarse salt
- mayonnaise sauce
- tomato paste

How to prepare:

Peel young zucchini, weigh exactly 3 kg. Chop the flesh into strips. Select 4 sweet peppers and one hot pepper, chop in a blender. Make a marinade: combine in a saucepan a glass of water, processed peppers, half a liter of tomato paste, 110 g of granulated sugar, a couple of tablespoons of kitchen salt. Boil the mass. Mix with zucchini "shavings", stir. Marinade filling should cover the contents a little. Boil for 40 minutes over low heat. As soon as 5 minutes remain until the end, enter the chopped garlic. After cooking is completed, 110 g of acetic acid, arrange in jars.

You will like and.

green apple recipe

Ingredients:

90 ml vegetable oil
- squash fruits - 3.1 kg
- green apples - ½ kg
- white onion - 500 g
- mayonnaise sauce - 0.25 kg
- garlic, a few cloves
- coriander
- black pepper
- acetic acid - a couple of tablespoons
- one and a half tablespoons of salt
- sugar sand - 2.1 tbsp. spoons

Subtleties of preparation:

Peel the fruits, cut the skins from green apples, remove the seeds. Grind the pulp with a blender. Chop the onion, lightly fry on the hot surface of the pan. Make sure the bow is soft. Grind in a meat grinder. Transfer the vegetables to a saucepan, simmer for a couple of hours. Keep the fire quiet. Enter mayonnaise sauce, add additional additives. You can also add tomato paste.

Variant with tomato sauce

Ingredients:

Carrot - 1.5 kg
- tomato sauce - 0.25 kg
- zucchini - 3 kg
- onion - ½ kg
- a couple of large onions
- fat mayonnaise sauce
- a large spoonful of coarse salt
- other spices, garlic
- sugar

How to prepare:

Peel carrots, zucchini, onions from the skin, remove the seed part. Process in a meat grinder. Put the mass in a saucepan, add granulated sugar, salt. After boiling the mass, simmer for a couple of hours. The mixture should be stirred as often as possible. Put mayonnaise sauce, crushed garlic. Enter spices, tomato sauce, acetic acid, cook for about half an hour.

There are a lot of options for preparing delicious caviar from zucchini. Each one is delicious and original in its own way. To enhance the taste, you can add tomato sauce, sweet and spicy spices, chili, bell pepper and even green apples. Try and enjoy amazing delicious preparations.

Preparations for the winter are very popular. They allow you to diversify the diet in the winter months, not to give up your favorite products, to save on products. Favorite recipes spread quickly. All housewives know how to cook zucchini caviar, but the option with mayonnaise and tomato paste became known not so long ago.

The popularity of zucchini caviar for the winter has not decreased for many years, and with the addition of mayonnaise, this type of preparation is very reminiscent of store-bought caviar. Suitable for both preservation and quick cooking.

Some housewives are afraid to use mayonnaise in canning. For zucchini caviar, it is best to take the preparation of mayonnaise into your own hands. Then you will be sure of the quality of the constituent components. But if this is not possible, then the option with a purchased sauce has been tried by many and it is quite reliable. Caviar from zucchini with mayonnaise is tasty, fragrant and well stored.

Zucchini caviar without mayonnaise has a lower calorie content than the option with its addition. But mayonnaise gives an unusual spicy taste to a familiar dish.

How to choose the right zucchini for harvesting for the winter?

Inexpensive zucchini is a versatile vegetable. You can eat it raw, bake bread from it, fry it, make salad and preparations for the winter.

When choosing them for canning in the market, in the store or in the garden, remember three things, and you will get a good result:

• A question of size. Larger zucchini tend to be watery and flavorful, with fleshy insides and large seeds. Stay away from those. Smaller is better. Try to find zucchini about 13 - 17 cm long. Even if the vegetable is not yet fully ripe, it is still ideal for canning without changing the taste of the product. If there are scratches or damage, then such a vegetable can not be stored for a long time.
• Equal color. Zucchini can be green, yellow, white. From coloring, taste does not change. But always choose zucchini with a brighter, more saturated color.
• Check for stems. Look for zucchini that still have a good piece of stem attached, these will keep better.

A young zucchini can be fully used for cooking. Ripe fruits must be peeled and seeds removed.

If it is not possible to cook zucchini immediately, store in paper bag in the vegetable drawer in the refrigerator for up to one week. Do not store zucchini in plastic bags, as they will trap moisture and the vegetables will become slimy.

A classic recipe for zucchini caviar for the winter with mayonnaise and tomato paste

Ingredients:

• 3 kg zucchini (peeled without seeds),
• 0.5 kg of onion,
• 250 g mayonnaise (you can "Provencal"),
• 300 g tomato paste,
• 150 g vegetable oil,
• 0.5 cup sugar
• 2 tbsp. spoons of salt
• 0.5 teaspoon ground pepper
• 1 bay leaf.

Cooking:

1. Turn the zucchini and onion through a meat grinder.
2. Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.
3. Then add sugar, salt, pepper, parsley and cook for another 1 hour. Then remove the lavrushka, put the hot caviar in jars, roll up.
4. Zucchini caviar "Everyone likes" is ready.

Zucchini caviar with mayonnaise, tomato sauce and carrots

A delicious addition to dinner with an interesting, savory flavor. To prepare caviar, it is best to use the Krasnodar sauce - a balanced amount of spices goes well with the sweetish taste of carrots.

Ingredients:

• 3 kg of young zucchini with soft skin;
• 0.5 kg of onion varieties;
• 1.5 kg of carrots;
• 250 g Krasnodar sauce;
• 200 g of mayonnaise with the highest percentage of fat content;
• 2 tbsp. l. granulated sugar;
• salt and ground black pepper - to taste.

How we cook:

1. Thoroughly wash vegetables in running water, dry on a towel. Cut into pieces suitable for a meat grinder or food processor.
2. Grind the peeled vegetables with a meat grinder. If the house does not have a meat grinder with a fine grate, grind raw ingredients again.
3. Salt, add sugar and mix. We give it a few minutes to stand and try, the puree should be slightly bland, the rest of the flavor notes will be added by the sauce and mayonnaise.
4. We send it to the stove, cook for at least 2 hours. Stir regularly.
5. Add mayonnaise, seasonings and spices. If desired, you can pour a few tablespoons of apple or table vinegar.
6. We simmer for another half an hour on a small fire, while it is being cooked - we prepare containers for canning.
7. In hot sterilized jars, lay out the finished zucchini caviar with mayonnaise and tomato sauce and roll it up.
8. Turn over on a fabric substrate, insulate.
9. You can remove the workpiece for storage in a day.

Diet caviar without vinegar in a blender

A recipe without the use of vinegar and oil is suitable for a child's menu, diabetics and those who are on a diet.

Ingredients:

• Young zucchini.
• Tomato paste.
• Carrot.
• Garlic.
• Onion.
• Salt pepper.

1. Rinse zucchini about two kilograms, if the vegetables are large, cut lengthwise, remove the core with seeds, peel. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
2. Peel 4 onions, cut into cubes.
3. 4 medium sized carrots, peeled and grated
4. After combining the onions and carrots, pour into the pan, adding a little water. Simmer vegetables for 5-7 minutes.
5. Add diced zucchini to carrots, onions, simmer for another 45-60 minutes, stirring occasionally. Zucchini should release juice, if it is not enough, add water as needed.
6. A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze garlic through a press, salt and pepper to taste.
7. After the zucchini has cooled, grind with a blender until smooth.
8. Store the resulting dietary caviar in the refrigerator.

Video recipe for caviar with Mivina

As soon as the fantasy of the hostesses does not work. Seasoning for chicken "Mivina" gives an unusual aroma and flavor to squash caviar. Auspicious days for planting pepper seedlings in February 2019

Step by step recipe:

1. Wash, peel the zucchini with onions, chop in any way.
2. Heat the oil in a frying pan, send the vegetables to fry. Cover with a lid and simmer on low power for about an hour.
3. Add tomato, mayonnaise, seasoning and simmer for another half an hour.
4. Fill the jars, roll up and add a few crystals under the lid citric acid not to sterilize jars.
5. When the workpiece has cooled, place in a cool place.

Many housewives like to cook, and also enjoy cooked salads or other delicious preparations in the winter. One of them is zucchini caviar with mayonnaise and tomato paste for the winter. Its taste is reminiscent of the store, as prepared before. She eats very quickly. This recipe is not traditional, but you can cook it both for preservation and as a regular vegetable snack.
It's high in calories, but at the same time diet dish. But in this case, the presence of mayonnaise does not make it so. But this shortcoming is made up for by the fact that it comes out very tender, tasty, and most importantly, cooked at home.

Caviar with mayonnaise and tomatoes

Many at least once, having tried such zucchini caviar, refuse other preparations in its favor. Mayonnaise goes very well with zucchini. The addition of carrots makes it a bit sweeter, which also tastes great. Instead of tomato paste, it is better, of course, to use homemade, well-ripened or even overripe tomatoes. They need to be boiled and rubbed on a sieve.

Ingredients:

Young zucchini - 3 kg;
a pack of mayonnaise (250 ml);
ketchup or tomato sauce also a pack (250 ml);
salt, sugar;
optionally a few cloves of garlic;
oil - 100 ml;
seasonings: black pepper (red will not be superfluous).

Cooking:

Wash the zucchini and peel thinly, seeds, if any, remove and cut into small pieces. Pass the prepared product through an electric meat grinder along with garlic. Pour the resulting mixture into a container. Then you should add mayonnaise, also tomato paste, sugar, a little pepper, salt, mix.

Bring the contents of the container to a boil and simmer over low heat for about 3 hours. Just before the end, pour in the vinegar. It can be said that it remains to decompose into banks and twist. If you cook just for a snack, you need to cool and serve.

Zucchini caviar cooked in a slow cooker

Today, many in the kitchen have helpers: a combine, a blender, a slow cooker. With their help, you can make your work easier and cook deliciously various dishes. Harvesting caviar from zucchini with mayonnaise and tomato paste for the winter in a slow cooker was to many liking.

To prepare a cold appetizer according to this recipe, you need to prepare:

Young zucchini - 4 kg;
vegetable oil 130 ml;
sweet fleshy pepper (red) - 300 grams;
onion is the usual half a kilogram;
tomato paste 150 g;
peeled garlic cloves 5 pieces;
spices to taste.

Cooking:

Grind all raw ingredients on a grater or with a blender. Put this prepared mixture into the container of the multicooker, season with salt and add vegetable oil. Set the mode to "extinguish" and leave until the end of this program.

Half an hour before turning off the device, put more garlic, tomato paste into the container, mix and turn it on again. Arrange the finished zucchini caviar in jars. They need to be washed and sterilized first.

The recipe is very simple, but very tasty. It may become your favorite dish. Moreover, this is home-cooked caviar from fresh and proven products, which means that it is not only tasty, but also healthy.

Zucchini caviar for the winter

This preparation refers to vegetable snacks. The products included in the recipe need to be stewed or baked, as well as adding some vegetables and seasonings. This combination is very successful with wonderful palatability and also useful. More recently, a recipe has appeared: zucchini caviar with mayonnaise and tomato paste for the winter video plot can be viewed. Mayonnaise can be purchased at the store, and if you wish, you can cook it yourself. By the way, it turns out very tasty.

For cooking you need:

Young zucchini of medium size - 6 pieces;
onions - 10 pieces;
a pack of mayonnaise (250 ml);
tomato paste (350 g);
granulated sugar - 200 g;
salt;
a mixture of peppers - 1 teaspoon;
vinegar 9% - 200 ml.

Cooking:

Wash the main ingredient, peel the skin and twist it into a meat grinder. Carry out the same procedure with onions, mix and put in a container. Add the rest of the ingredients, stir again and place over medium heat. It is necessary to stew caviar for about 3 hours, periodically stir with a wooden spatula. Put mayonnaise, garlic before the end of cooking, pepper and simmer for another half an hour, and then arrange in pre-sterilized jars.

Some cooking tips: it is better to cook caviar in a large saucepan, which is made of stainless steel or cast iron. In such a container, the products are heated evenly, which can positively affect the taste of the cooked dish. Snack will burn in enamelware so it's best not to use it.

It is necessary to choose zucchini very young in order for the caviar to turn out tender. In this case, there is no need to clean them. In mature vegetables, seeds must be selected without fail. It is better to roll up in small, well-sterilized jars so as not to spoil the snack.

Caviar with tomato sauce

It turns out very fragrant caviar from zucchini with mayonnaise and tomato paste for the winter, reviews about it are only positive.

To prepare you should have:

Young zucchini - 6 kg (peel them or not, it's up to you);
mayonnaise 67% fat - 0.5 liters;
fresh tomato or paste at least 25% of the total mass (the main thing is that the color is saturated, not pale);
onion - 200 g;
vinegar 6% - 150 ml;
granulated sugar, put salt to taste.

Cooking:

Rinse the zucchini under running water if necessary. Grind in a meat grinder, put in a large saucepan (preferably with a thick or non-stick bottom) and cook for more than 2 hours from the moment of boiling.

Make the fire small and the mass must be constantly stirred. In this recipe, chop the onion very finely and sauté in a pan with vegetable oil until a beautiful golden color.

After two hours of boiling, add fat mayonnaise, tomatoes, fried onions, sugar, salt to the container with zucchini, simmer for a few more hours. There is no need to panic if the mixture becomes very light after the mayonnaise is added, it will darken over time.

Ready to decompose into containers and roll up and sterilize for another 15-20 minutes. After that, the jars should be placed upside down on the table and wrapped.

Zucchini delicious caviar with garlic

It's nice to know that zucchini caviar with mayonnaise and tomato paste for the winter with garlic is not only a tasty snack, but also healthy. The vegetable product itself is rich in vitamins and minerals.

It contains magnesium, potassium, as well as phosphorus, vitamins C and B, copper, fiber. Vegetables that need to be added only increase vitamin composition. Such caviar can be made as a preparation for the winter, and also served as cold appetizer.

Tomato sauce can be replaced with fresh, well-ripened tomatoes, just peel them from the skin (pre-dip in boiling water). Only in this case, the caviar should be cooked a little longer to evaporate the excess liquid.

Ingredients:

Young zucchini - 3 kg;
tomato paste - 3 tablespoons;
carrots and onions per kilogram;
garlic - 7 cloves;
a bunch of your favorite greens;
vinegar 9% - 2 tablespoons;
salt and other spices to taste.

Cooking:

Prepare vegetables in this way: rub the carrots on a coarse grater, cut the onion into medium half rings, and zucchini into cubes. Pour olive or sunflower oil throw zucchini there, fry, and then transfer to another container.

When taking out the zucchini, it is important to ensure that the oil remains in the pan as much as possible, for this reason it is better to take them out with a slotted spoon. In this fat, fry the onion and add to the zucchini. Do the same with carrots. Cool the processed vegetables and grind in a food processor.

Place them in a container and simmer over very low heat for about an hour. A few minutes before the readiness, season this mass with tomato paste and add granulated sugar, salt, garlic, herbs, as well as vinegar and boil for another 15 minutes. Put the appetizer that has not yet cooled down into jars, sterilize for 40 minutes and roll up iron lids. Cover with a blanket, leave to cool.

Caviar with carrots and mayonnaise

Many housewives know what zucchini caviar is for the winter with mayonnaise and tomato paste with carrots. This appetizer will remind you of golden autumn even in deep winter. Cooking caviar according to this recipe is easy, and eating is even more pleasant.

Main Ingredients:

Young zucchini - 1.5 kg;
tomatoes - 500 g;
carrot - 300 g;
onion - one large head;
several cloves of garlic;
mayonnaise - 3 tablespoons.

Cooking:

Vegetables should be washed under cold running water, peeled and peeled, and if necessary, the zucchini should also be freed from seeds. Cut all products into medium cubes and fry in a pan in turn. First zucchini, then onions and carrots. Then combine everything, simmer for another 10 minutes with the addition of tomatoes.
At the end, sprinkle with finely chopped garlic.

At the end, you need to add mayonnaise and cook for 10 minutes over low heat. The prepared mass should be allowed to cool down and then placed in a blender and chopped. Ready-made can be harvested for the winter or eaten immediately.

Zucchini caviar with pasta

The taste of zucchini snacks depends largely on the spices put into it, as well as the method of processing vegetables. To make caviar from zucchini with mayonnaise and tomato paste for the winter delicious, you need to put necessary products, as in previous recipes, but with the addition of celery root, parsley and parsnip.

Tomatoes should not be sour, so as not to spoil the taste. To give the caviar a piquant taste, tomatoes can be baked in the oven. For cooking, it is better to use a pressure cooker or a goose with a thick bottom.

Zucchini should be baked electric oven(at a temperature of 220 ° C for half an hour) directly with the peel, peel and chop in a meat grinder, and then simmer for 30 minutes. Fry onions and carrots, put in a blender, add to zucchini. Add tomatoes, salt and a little sunflower oil to the prepared mass.

Boil for over 2 hours. at the end, put the pepper and fried in a pan until golden wheat flour a few tablespoons. Stew for another 5 minutes and can be laid out in jars, sterilized for 30 minutes.

Good afternoon friends!

Zucchini caviar - wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.

When the “piglets in the beds” ripen (as one of my acquaintances calls zucchini), my husband says that it’s time to cook soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and ate it on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, which is why I try to prepare more of it, because it The best way save the vegetable for the winter.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, so it is included in health diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and be healthy!

The difference in the ratio of ingredients and cooking technology gives a mass various recipes cooking, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a saucepan with a thick bottom. Vegetables can be cooked in different ways: pass through a meat grinder, puree with a blender or cook in pieces.

The best recipe for zucchini caviar for the winter

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 1 medium head
• tomatoes - 300 gr.
• sunflower oil - 1/2 tbsp.
• tomato paste - 1/2 tbsp. l.
• vinegar - 1/4 tbsp.
• salt - 1 tbsp. l. without a slide
• sugar - 1-2 tbsp. l.

Cooking:

For this recipe, use a 5 liter heavy-bottomed pot to hold the entire mixture of chopped vegetables.

We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.

Put the pan on medium heat, pour in the oil. Wash all vegetables, peel and cut into cubes.

Cut the carrot lengthwise into four parts, then cut into small cubes. We send it to the pan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the pan.

We cut young zucchini into cubes along with a juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. Carrots become soft and let juice, onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. It gives a large amount of liquid, which we do not need at all.

Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.

Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil it to the desired density.

We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Enjoy your meal!

A simple recipe for zucchini caviar through a meat grinder

With this quick recipe cope and the young mistress. It remains only to observe the ratio of products. Everything is very simple and fast.

Ingredients:

• zucchini - 3 kg
• sweet bell pepper- 8-10 pcs.
• garlic - 100 gr.
• tomato paste - 400 gr.
• vegetable oil - 400 gr.
• vinegar 70% - 1 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 150 gr.
• red hot pepper - 1 pc.

Zucchini caviar in pieces for the winter - you will lick your fingers recipe

You can’t buy such caviar in a store; you can cook it only with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 1 pc.
• a set of favorite greens - a bunch
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Cooking:

We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.

1. We clean the juicy zucchini from seeds and cut it.
2. Then chop the carrots, onion and garlic.
3. We make notches on the tomatoes, dip them for 10 seconds in boiling water, and then immediately into cold water, easily remove the peel. We cut.
4. Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
5. We spread the tomatoes, salt and simmer for 10 minutes.
6. Spread zucchini on top, add chopped greens, bay leaf, salt, pepper. Simmer until fully cooked.
7. Put hot into jars and roll up.

We stewed a mixture of several vegetables, and got one very tasty dish in which each piece retained its taste, aroma and biological value.

Roll hot into sterilized jars, store in a dark and cool room.

We cool part of the caviar, and take a sample. We took the usual ingredients, combined their flavors, and we got a great, very, very tasty dish, you lick your fingers.

Zucchini caviar according to GOST, as in a store

AT Soviet time zucchini caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is precisely that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It cost a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting it for the winter.

Ingredients:

• zucchini - 3 kg
• carrots - 180 gr.
• tomato paste - 240 gr.
• vegetable oil - 150 ml
• onion - 120 gr.
• parsley root - 60 gr.
• tomatoes - 1 pc.
• sugar - 2 tsp
• black peppercorns - 3 peas
• allspice black pepper - 3 peas
• salt - 1 tbsp. l.

Cooking:

1. Thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
2. Fry them in a pan until lightly browned.
3. Also chop the onion.
4. Grate carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the rest of the vegetables until they are soft.
7. Then we combine everything together and grind with a blender until completely homogeneous.
8. After that, the mass is simmered for 20 minutes and brought to the desired density.
9. Grind the peppercorns in a mortar and add to the caviar, put salt and sugar.
10. Add tomato paste, mix well again with a blender and simmer for 5 minutes. Tomato will give a beautiful color and enhance the taste of the product.
11. We lay out in sterilized jars and roll up for the winter. We keep it in the cellar.

Delicious recipe for zucchini caviar with mayonnaise and tomato paste

The only thing that confuses me in this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

• zucchini - 6 kg
• tomato paste - 500 gr.
• mayonnaise - 500 gr.
• vegetable oil - 200 ml
• onion - 1 kg
• sugar - 4 tbsp. l.
• salt - 2 tbsp. l.
• vinegar 9% - 1/4 tbsp.

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. You can cut it as you like, since later we will turn them into mashed potatoes.

Sliced ​​juicy zucchini is placed in a large saucepan and simmered in vegetable oil until fully prepared 1.5-2 hours.

Grind young, juicy, onions in a blender until smooth.

We combine all the ingredients. Add the onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

Pour hot into prepared jars. It is better to take them in a small volume, at one time. I opened the jar and ate it right away, without leaving it for later.

Zucchini caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you!